Chickenfriedchickendvo Recipes

CHICKEN FRIED CHICKEN

Steps:

• Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
• Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

CHICKEN FRIED CHICKEN

Steps:

• Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees).
• Mix flour, salt and pepper in pie dish.
• Pour Milk into a bowl.
• Put saltine cracker crumbs in another pie dish.
• Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.).
• Dip in milk, then flour mixture, then eggs, then saltines.
• Place breasts in pan. Repeat with each chicken breast.
• Cook chicken for approximately 5 minutes each side or until a golden brown.
• .
• Remove from pan and place on a papertowel lined plate to remove excess grease.
• Serve with gravy to top.
• Enjoy!

FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,

GARLIC CHICKEN FRIED CHICKEN

Steps:

• In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
• Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
• Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

BEST-EVER FRIED CHICKEN

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

THE BEST FRIED CHICKEN

Steps:

• When you buy fresh chicken to fry, I recommend immediately skinning and rinsing it well. Place the chicken in an airtight container with water, some ice, and salt. (The amount of salt depends on the amount of chicken. For 5-6 pieces, 1 teaspoon of salt dissolved in water is enough.) When we prepare our chicken this way at the Irondale Cafe, we never add extra salt. Store the chicken in the refrigerator for up to 2 days; drain water, and pour buttermilk over chicken. Return it to the refrigerator until you are ready to fry it. Sift flour into a large mixing bowl; set aside. Remove cleaned and skinned chicken from refrigerator. Remove from buttermilk and place on platter; let excess buttermilk drain off. Place drained chicken into flour, turning to coat well, patting it on if necessary. Heat oil in frying pan or fryer to approximately 350°. Place pieces of chicken in pan (place chicken breasts with the thick side down, bone turned toward center of pan). You may have to turn the heat down some, but remember that the cold chicken will cool the oil, and if the oil is not hot enough, the chicken will absorb the oil and be soggy. Fry at medium-high heat approximately 7 minutes; turn chicken over; brown other side for 6-7 minutes. Be sure chicken is well done. Fry dark meat as long as white meat because of the larger bones in the leg and thigh. Note: You may cover the chicken and let it steam for a few minutes, but for crispier chicken, leave it uncovered. Fun Fact: The Irondale Cafe in Irondale, Alabama, is the setting for the novel Fried Green Tomatoes at the Whistle Stop Cafe by Alabama native Fannie Flagg. The first edition was published in 1987. It is the story is of an unfulfilled housewife who befriends an elderly woman in a nursing home. The older woman tells her life story in the now-abandoned town of Whistle Stop, Alabama, and helps the younger woman to cope with her own life. In January 1992, the movie Fried Green Tomatoes hit the big screen. In 1972, the McMichael family bought the Irondale Cafe from Ms. Flagg's great Aunt Bess. The little cafe has grown from a seating capacity of 32 seats in 1972 to 260 seats in 2005. Everyone who comes to the cafe for the first time wants to know all about Miss Bess and the restaurant, and almost all the customers, new and old, order fried green tomatoes. The Irondale Cafe fries 60-70 pounds of fried green tomatoes every weekday . . . and more than that on Sundays!

KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE

Steps:

• Pre heat oil in deep fryer to 350°F.
• Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
• Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
• Roll them in the spicy flour mixture.
• Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
• Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
• Drain on racks for 5 minutes.

FRIED CHICKEN

Steps:

• 1. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.2. Heat oil (1/4 inch) in 12-inch skillet over medium-high heat until hot. Cook chicken in oil until light brown on all sides, about 10 minutes reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done and juices of chicken run clear, about 35 minutes. If skillet cannot be covered tightly, add 1 to 2 tablespoons water.3. Remove cover during the last 5 minutes of cooking to crisp chicken. Remove chicken keep warm. Prepare Creamy Gravy serve with chicken.CREAMY GRAVY1. Pour drippings from skillet into bowl, leaving brown particles in skillet. Return 2 tablespoons drippings to skillet. Stir in flour.2. Cook over low heat, stirring constantly, until smooth and bubbly remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce, if desired. Stir in salt and pepper.1 SERVING: Calories 310 (Calories from Fat 170) Fat 19g (Saturated 4g) Cholesterol 70mg Sodium 710mg Carbohydrates 10g (Dietary Fiber 0g) Protein 25g.